SLOW-COOKER BEEFY FRENCH ONION SOUP
Fantastic French onion soup is made even heartier with beef stew meat. Start the soup in the morning and come home to a no-fuss dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h25m
Yield 8
Number Of Ingredients 11
Steps:
- Toss onions, butter and sugar in 5- to 6-quart slow cooker. Top with bay leaves and beef.
- Cover and cook on low heat setting 9 to 10 hours or until onions are deep brown.
- Stir in beef consommé, sherry, apple juice and thyme. Increase heat setting to high. Cover and cook 10 minutes or until hot. Remove bay leaves.
- To serve, spoon into ovenproof soup bowls and top each serving with slice of toast and 1/4 cup cheese. If desired, broil with tops 6 inches from heat 3 to 5 minutes or until cheese is bubbly and begins to brown.
Nutrition Facts : Calories 440, Carbohydrate 31 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 34 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 910 mg
BEEF SHORT RIB FRENCH ONION SOUP
Though I love French onion soup, this twist with beef short ribs adds great beef flavor and is a bit more hearty! The crocks are something else to purchase, but at $30 for a set of four which are microwave-, oven-, and dishwasher-safe, and handy for all sorts of things, they are worth it.
Provided by dbs.geek
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 3h40m
Yield 8
Number Of Ingredients 15
Steps:
- Mix flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in the seasoned flour mixture. Reserve 3 tablespoons of leftover seasoned flour.
- Heat olive oil in a large pot over medium-high heat and pan-fry the beef ribs until browned on all sides, 3 to 5 minutes per side. Remove ribs and set aside. Turn heat down to medium and melt butter in the pot; cook and stir sweet onions in the butter until soft and slightly browned, about 15 minutes. Stir constantly and reduce heat if onions begin to burn.
- Stir 3 tablespoons of reserved seasoned flour mixture into the onions and cook and stir for 10 minutes; pour in beef broth and sherry. Bring to a boil, stirring constantly, until soup is slightly thickened; season with more salt and black pepper, if desired.
- Strip leaves from thyme sprigs and add leaves to the soup. Gently return short ribs to the pot, reduce heat to low, and simmer soup until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.
- Preheat the oven's broiler.
- Ladle soup into oven-safe soup crocks, placing a short rib into each bowl. Top soup with 2 slices of French bread per bowl and sprinkle about 1/4 cup of Gruyere cheese over each crock.
- Place crocks under broiler until cheese is browned and bubbling, 2 to 3 minutes.
Nutrition Facts : Calories 1162 calories, Carbohydrate 62.6 g, Cholesterol 176.5 mg, Fat 79.3 g, Fiber 5.1 g, Protein 47.9 g, SaturatedFat 35.8 g, Sodium 3222.3 mg, Sugar 8.7 g
EASY BEEFY FRENCH ONION SOUP
Many times I had left over fast food so this is one of my recipes for using them. It soon became a favorite and then on the way home I would stop at Arbys and KFC for the fixings for this soup. Good enough for a meal and great as a meal starter or with a sandwitch at lunch.
Provided by Stormy Stewart
Categories Other Soups
Time 35m
Number Of Ingredients 7
Steps:
- 1. Saute onions in a little butter until opaque.
- 2. Dice roast beef and add to onion mix in a large saucepan
- 3. Add water, french onion soup, and chicken gravy. simmer 15-20 minutes.
- 4. Toast garlic bread in oven on both sides until crispy.
- 5. Assemble your soup by pouring soup in oven safe bowls. Add one slice garlic bread on top of soup and top with cheese so it covers top and goes a little over the sides.
- 6. Put under broiler for a few minutes until cheese melts. watching closely. Serve and enjoy.
BEEFY FRENCH ONION POTPIE
I came up with this dish knowing my husband loves French onion soup. It's a good base for this hearty, meaty potpie. - Sara Hutchens, Du Quoin, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in soup; bring to a boil., Transfer to an ungreased 9-in. deep-dish pie plate; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Top with biscuits. Bake 15-20 minutes longer or until biscuits are golden brown.
Nutrition Facts : Calories 553 calories, Fat 23g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 1550mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 1g fiber), Protein 38g protein.
BEEFY FRENCH ONION SOUP
Got this one from a Betty Crocker cookbook. Changed it up just slightly for my family's taste. Very hearty and good when it is bitter cold outside.
Provided by Gail Blue Eyes
Categories Onions
Time 10h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Add onions and butter to a 5 to 6 quart crock-pot; toss to coat.
- Top with bay leaves and beef.
- Cover and cook on LOW for 9-10 hours or until the onions are deep brown in color.
- Mix together the beef consomme, sherry, apple juice, and thyme in a bowl.
- Pour into crock-pot; increase setting to HIGH.
- Cover and cook 10 minutes or until hot.
- Take out bay leaves.
- Spoon soup into oven-proof soup bowls.
- Top each with a slice of toast and 1/4 cup shredded cheese.
- If you want, broil 6 inches from heat source for 3-5 minutes or until cheese is bubbly and begins to brown.
PAULA DEEN'S BEEFY FRENCH ONION SOUP
This recipe, from "The Deen Family Cookbook" is different from most in that Paula has added cubed beef which makes it even heartier and suitable for a main course if you add a big slalad and crispy French bread alongside. She uses big, sweet vidalia onions for this soup, saying they give the broth the richest, most delicious flavor.
Provided by Lorraine of AZ
Categories Onions
Time 9h55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a slow cooker, toss the onions with the butter and sugar. Cook, covered, on high heat, until the edges begin to brown, about 90 minutes.
- In a large skillet over medium-high heat, warm the oil until shimmering, about 1 minute. Add the beef and brown, stirring occasionally, 5-7 minutes. Transfer the beef to the slow cooker. Add the sherry to the skillet and scrape up the browned bits. Add the pan juices to the slow cooker along with the broth, Worcertershire sauce, salt, thyme, bay leaf, and pepper to taste. Simmer, covered for 2-1/2 hours on high heat or 7 hours on low.
- Uncover and simmer for 1 hour more, until thick. Remove the bay leaf.
- When ready to serve, turn on the broiler. Ladle the soup into flameproof bowls and divide the cheese over the tops. Place the bowls on a baking sheet and broil until the cheese is melted and bubbling, about 3 minutes. Serve hot.
Nutrition Facts : Calories 827.3, Fat 58.5, SaturatedFat 27.2, Cholesterol 179.2, Sodium 1508.2, Carbohydrate 20.1, Fiber 2.2, Sugar 9.6, Protein 42.2
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